The Lamb Burger Recipes

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THE LAMB BURGER



The Lamb Burger image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 19

2 red bell peppers, diced
1/4 onion, diced
Olive oil
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cloves garlic
1 pound ground beef (20/10)
1 pound ground lamb
3 tablespoons diced red bell pepper
3 ounces fresh mint leaves, chopped
1 tablespoon minced onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
Pinch cayenne pepper

Steps:

  • For the relish: Cook the peppers and onions in some olive oil in a skillet over medium heat until soft. Add the vinegar, sugar, dry mustard, cayenne pepper and garlic. Lower the heat and cook until all the ingredients are cooked down and thick enough to top the burgers, about 15 minutes.
  • For the burgers: Mix the beef, lamb, bell peppers, mint, onions, allspice, cloves, coriander, cumin, black pepper and cayenne pepper. Form into 4 patties.
  • Cook the burgers to your liking in a skillet or on a grill. Serve with the red pepper relish.

LAMB BURGERS



Lamb Burgers image

Provided by Anne Burrell

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 33

Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced for garnish
Kosher salt
Pinch crushed red pepper
2 cloves garlic, finely smashed
1 1/2 pounds ground lamb
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh mint, finely chopped
2 sprigs fresh oregano, finely chopped
Zest of 1/2 lemon
4 Whole-Wheat Pitas, recipe follows, or 4 seeded hamburger buns
Pickled Feta Spread, recipe follows
1 beefsteak tomato, sliced for garnish
2 cups baby spinach, for garnish
1 1/4 cups warm water
1 teaspoon sugar
1 envelope active dry yeast
1 1/2 cups bread flour, plus a little more for dusting
1 1/2 cups whole-wheat flour
2 teaspoons cumin seeds, toasted and ground
2 teaspoons kosher salt
Pinch cayenne pepper
1/4 cup extra-virgin olive oil, plus more for oiling bowl
1 cup champagne vinegar
1 tablespoon sugar
1/2 tablespoon kosher salt
2 mint tea bags
1 bay leaf
3 fresh mint stems (leaves reserved for something else), optional
3 fresh dill stems, same deal as the mint stems
3 fresh oregano stems, same deal as the mint stems
8 ounces feta, coarsely crumbled
1/2 cup plain Greek yogurt

Steps:

  • Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
  • In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty," cook it and taste for seasoning.
  • Preheat the grill.
  • Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
  • Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
  • In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes.
  • In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne. Add the yeast mixture and the olive oil. Mix on medium speed to combine and knead the dough. It should take 6 to 7 minutes. The dough will be firm and not sticky or tacky.
  • Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 500 degrees F.
  • Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick). Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes.
  • Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes. Let cool and use as desired.
  • Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool.
  • Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future.
  • Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined.

LAMB BURGERS



Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 30m

Yield 4

Number Of Ingredients 11

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
  • Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
  • Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

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